Television

Book

It's a Souper Day!

As a FoodBuzz featured publisher, I was fortunate in receiving a package of Buitoni Riserva Wild Mushroom Agnolotti to try. I held off for a while because I wasn't sure what I wanted to do with it. After seeing other foodies post fabulous recipes using the pasta, it only made me ponder what I wanted to do with it even further. Well, it is a beautiful Sunday morning and I "need" to make some soup and I want it to be somewhat light (not as in calories...as in not heavy) and I want to use my pasta, so I decided to combine all of my efforts into one tasty bowl.
Agnolotti is a sort of ravioli. This one in particular is large, half moon shaped with scalloped edges wrapped around an ABSOLUTELY, AMAZINGLY DELICIOUS mixture of fresh portobello & crimini mushrooms, Grana Padano & Parmesan cheeses and fresh roasted garlic; and the Buitoni Riserva pasta line is All Natural (minimally processed with no artificial ingredients). I decided to float some in a hot bowl of broth made chock-full of garlic, herbs and mushrooms.
Garlic, Mushroom and Herb broth w/ Wild Mushroom Agnolotti
by girlichef
serves: ~4
Parsley Sprigs, small bunch
Thyme Sprigs, small bunch
Bay Leaves, small sprig (3 or 4)
Garlic, 1 head, peeled
Dried Shiitake Mushrooms, 3 ea.
6 c. Vegetable Stock, Broth or Water
1 pkg. (9 oz) Buitoni Riserva Wild Mushroom Agnolotti
Combine all ingredients except Agnolotti in medium pot. Bring to a boil. Reduce heat to a simmer and allow to cook for about 20 minutes.
Strain the broth. You could keep the whole garlic cloves (now soft) and the shiitake (sliced really thin) and add them back to the broth for serving.
Cook the pasta according to package directions, until just al dente. Drain and add a few Agnolotti to each bowl. Ladle in some of the hot, strained broth.
Garnish with some chopped, fresh herbs.

Enjoy!

I didn't have any set expectations for this pasta, but still I was pleasantly surprised! It was so packed full of gorgeous, earthy, salty, cheesy flavor. It is a good thing that my daughter and I were the only ones around to eat bowls of this beautiful broth, because I ate the remaining Agnolotti straight from the strainer. Honestly, it was that good...that addicting. So, big thanks to FoodBuzzand Buitoni for the opportunity to try this great, new pasta! I'm off to send this over to Deb at Kahakai Kitchen for Souper Sundays (go check it out...for this beautiful weather you can also send salads & sammies to go along w/ your soup...or on their own).

I seem to be the only FB featured publisher who didn't receive any of this stuff! Well, that might be because I didn't sign up for the program! Ah well. The soup looks great! I frequently put tortellini in soup and it's fantastic.

I got some of those, but not being a big fan of mushrooms I've passed them on to my sister in law, who loves them. Hopefully she will try them soon and write up a guest post for me. Glad you enjoyed them, it's a great application.

How cool that you did a soup because no one else did! I received these as well and just ate them tossed with olive oil, s/p, and a dash of Asiago and red pepper. They were delicious. Best sample from FoodBuzz so far I think!

Can you believe I never tried agnolotti, and I live in Italy? Mostly because they are normally with meat (veal and pork), and both me and my husband prefer pasta (ravioli, tortelloni etc.) with vegetables and cheese. The soup idea is absolutely great.

Disclaimer: posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. Thank you for supporting this blog.

This website contains some quotations, excerpts, and screen clips from copyrighted material. These uses fall well within the copyright doctrine of "Fair Use".